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🍽️ Juicy Beef Fillet with Peppery Red Wine Sauce and Roasted Vegetables

405 kcal · 30 min · 4 servings

Ingredients

• 250 g firm-boiling potatoes
• 4 onions
• sea salt
• 600 g beef fillet
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 1 carrot
• 0.25 celery
• 1 tbsp tomato paste
• 100 ml dry red wine
• 300 ml beef stock
• 1 tsp cornstarch
• 2 tbsp green peppercorns

Instructions

1. 1. Wash the potatoes and peel them.
2. 2. Cut the potatoes into wedges.
3. 3. Peel two onions and cut them into wedges as well.
4. 4. Place the potato wedges on a baking sheet lined with baking paper.
5. 5. Season the potatoes with sea salt and drizzle them with a little olive oil.
6. 6. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
7. 7. Bake the potatoes in the oven for 20 to 25 minutes.
8. 8. Add the onion wedges to the potatoes five minutes before the end of the baking time.
9. 9. Wash the beef fillet and pat it dry with kitchen paper.
10. 10. Cut the fillet into four equal medallions.
11. 11. Tie the medallions together with kitchen twine to hold their shape.
12. 12. Season the medallions with salt and pepper.
13. 13. Heat the remaining oil in a pan.
14. 14. Fry the medallions on both sides for about six to eight minutes.
15. 15. Remove the medallions from the pan.
16. 16. Place the medallions in the oven for five to ten minutes.
17. 17. Peel the carrot, the celery, and one more onion.
18. 18. Cut the vegetables into cubes of about two centimeters.
19. 19. Fry the vegetable cubes for two to four minutes in the pan drippings.
20. 20. Stir one tablespoon of tomato paste into the vegetables.
21. 21. Deglaze the pan with red wine and beef stock.
22. 22. Let the sauce reduce for about twenty minutes.
23. 23. Mix cornstarch with two tablespoons of cold water.
24. 24. Strain the red wine sauce through a sieve.
25. 25. Bring the sauce to a boil.
26. 26. Thicken the sauce with the mixed cornstarch.
27. 27. Add peppercorns to the sauce.
28. 28. Let the sauce boil again for five minutes.
29. 29. Warm up the serving plates.
30. 30. Plate the roasted vegetable wedges, the beef fillet, and the sauce.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 405
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 22 g